CROCK POT DUCK CONFIT
Make and share this Crock Pot Duck Confit recipe from Food.com.
Provided by chia2160
Categories Duck
Time 15h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- combine salt and sugar.
- put the legs in a plastic container, cover with salt/sugar mix, cover and refrigerate overnight.
- rinse the duck and soak in cold water to cover for 2 hours.
- drain duck and put into crock pot.
- cover with duck fat and use olive oil if needed to completely cover.
- add garlic, pepper, thyme.
- turn crock pot on to low setting, cook for 3 hours until meat falls off the bone.
- remove from crock pot, pour fat into a ceramic bowl.
- let the duck and fat cool to room temperature.
- store the duck in the fat in an airtight plastic container in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 14789.4, Fat 1586.1, SaturatedFat 527.6, Cholesterol 1589.3, Sodium 70733.6, Carbohydrate 125.5, Sugar 124.9, Protein 0.1
DUCK CONFIT
Provided by Food Network
Categories main-dish
Time 9h10m
Yield 1 1/2 pounds (about 3 cups) ducks
Number Of Ingredients 7
Steps:
- Place the duck breasts in the insert of a 5 1/2 to 6 quart slow cooker and add the fat, garlic, shallot, salt, pepper, and herbes de Provence. Cover, set the slow cooker on HIGH, and cook for 1 hour. Reduce the heat to LOW and cook until the duck is very, very tender--at least 4 and up to 8 hours. Use a slotted spoon to remove the duck from the fat, which can be strained, frozen, and reused. Serve the duck hot or at room temperature, or use it to make cassoulet.
- There are three ways to get chicken fat for this recipe: You can skim congealed fat off the top of chicken soup or stock, buy it in a plastic tub from a kosher butcher, or make it yourself. To make your own, place raw chicken fat in a heavy saucepan and cook very slowly over medium-low heat until the fat has melted, the connective tissue has darkened and crisped, and any water has evaporated. Strain the rendered fat into a bowl. Rendered chicken fat can be kept in a sealed container in the freezer for up to 6 months.
CROCK POT WOOD DUCK
This is a super easy way to prepare freshly-killed wood ducks. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two since the latter are much larger. Also, do not use this recipe for diving ducks such as Scaup. This has been my old stand-by wild duck recipe for many years. Enjoy!
Provided by Bone Man
Categories Whole Duck
Time 5h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Check the ducks thoroughly for shot -- remove any shot with tweezers.
- Place the cleaned ducks neck-up in a crock pot.
- In a separate mixing bowl, blend the butter, soup, chicken stock, seasoned salt and wine.
- Pour the soup blend into the crockpot, over the ducks and add in the carrots.
- Cook on the HIGH setting for one hour and then reduce to the LOW setting for 5 more hours. Halfway through the cooking time, flip the ducks upside down. Check for tenderness at the end of the 5 hours and cook for another hour if necessary.
- Serve with rice.
- A TIP: If you have trouble removing the feathers after scalding the duck, then make up a blend of half parafin and half beeswax and pour a little over the duck -- let it harden for a minute and then pull the feathers off.
Nutrition Facts : Calories 789.4, Fat 53, SaturatedFat 18.8, Cholesterol 246.2, Sodium 1200.5, Carbohydrate 18.9, Fiber 2.6, Sugar 6.7, Protein 51.9
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